Alcohol dilution calculator. Moonshiner online calculator and other calculation methods

The calculation of the amount of ingredients for mash and the dilution of the finished product can be carried out using the moonshiner's calculator. Approximate calculations of the volume of fractions during distillation can be determined by the content of sugar or alcohol in the raw material.

Below are the most necessary calculators, using which you can achieve the production of high quality raw materials.

Dilution of alcohol with water calculator

Dilution of alcohol with water calculator

You need to add ml of water.

The exact proportions of alcohol are needed when we are going to make various tinctures and liqueurs, for example, 35% is needed for apple tincture, but only batin is a vigorous moonshine with an alcohol content of 99%, what to do? How to dilute? Simply enter this data into the calculation form above and get the exact advice on how to proceed.

Sugar mash calculator

It will help to determine the correct proportions of the mash and the highest possible alcohol content in it after the end of fermentation.

Home brew calculator

The output will be a mash with a % alcohol content.

Take these calculations seriously, how successfully you control the entire process of making moonshine, its taste, color and smell directly depend!

Fructose or Glucose Sugar Replacement Calculator

Braga from glucose will produce 12.5% ​​less alcohol than the same from sucrose, but of higher quality. This calculator will calculate how much glucose is needed so that the output of moonshine is like with 1 kg of sugar.

Glucose sugar replacement calculator

You will need kg of glucose.

Fermentation efficiency (alcohol calculator in mash before and after fermentation)

For refractometer with Brix Wort SG scale. The calculator will show the fermentation efficiency, how well the yeast worked and what we have as a result.

Alcohol calculator in Braga before and after fermentation

You will need kg of glucose.

Distillation to water calculator

Based on the volume of mash and its alcohol content, the calculator will calculate the estimated yield of moonshine and the volume of stillage in the distillation cube, which will remain from the distillation process.

Optimal Wort Acidity Calculator

In order for fermentation to be successful and undesirable bacteria not develop during this process, the medium must be of optimal acidity: 4.0-4.5 pH. If it is necessary to make a wort correction, it must be done before pitching the yeast. In this case, citric acid or lemon juice is suitable (based on: 5 grams of acid corresponds to the juice of one medium lemon). You will need even the simplest pH meter to control the acidity.

Optimal wort acidity calculator

For breeding, you need only a gram of acid.

Calculation of the fractionation of moonshine

The distillation of the mash is associated with obtaining a product in which, in addition to ethyl alcohol, there are impurities of minor components. Their presence negatively affects the quality of moonshine.

Therefore, it is important to carry out a preliminary calculation of the volume of fractions, which among distillers are called heads, distillate body and tails. When selecting fractions, it is important to take into account the boiling point of ethanol and impurities.

By the way, here you can download moonshiner calculator to your computer: CalcSam.exe

To determine how much you need to select the first fraction of moonshine, use different calculation methods. The simplest method is based on measuring the level of sugar content in the mash before adding yeast.

• For example, if 1 liter of mash contains 15% sugar, then by simple arithmetic operations you can calculate its weight.
• It leaves 150 g. According to practical observations, 70-100 ml of the first fraction should be taken from 1 kg of sugar used to make mash.
• For 1 liter of mash, the indicator will be 10.5-15 ml, and for 10 - 105-150 ml.
• In order to obtain a quality product in the process of home brewing, it is necessary to select the heads with harmful impurities as much as possible during slow heating.
• . This allows you to get pure moonshine of high quality.

Secondary distillation

If the process provides for the secondary distillation of moonshine, then the collection of the estimated volume of heads can be divided into two parts and selected in 75 ml.

The selection of tailings is carried out at the moment when the strength of the distillate changes. If the indicator falls below 40-41% vol., then you need to immediately begin the selection of tailings. To prevent fusel oils from getting into the main tank, it is required closer to the end of the process to measure the strength of the distillate collected in a separate container more often.

• When using the method of double distillation, raw alcohol is taken to a strength index of 30% vol. To do this, it is better to use an alcohol meter.
• If the necessary device is not at hand, then the determination is carried out by igniting the liquid in a teaspoon.
• In this case, you must adhere to elementary safety rules and do not use open fire near the place of distillation.
• Raw material is collected until the liquid burns.

Methods for determining the volume of fractions

The volume of the first fraction can be calculated using ethyl alcohol. This method involves the extraction of distillate from the mash without separation. After the process is completed, with the help of an alcohol meter, the indicator of the strength of the moonshine is measured.

For example, if 1 liter of moonshine contains 45% ethyl alcohol, then for 100% pure alcohol in the distillate, the volume will be 0.45 liters. Based on this indicator, fractions are calculated. As heads, 10-15% of the calculated amount of alcohol or 45-70 ml of the total volume should be selected.

An important indicator in the selection of heads is the smell. The first fraction is characterized by the presence of impurities. Therefore, experienced distillers in practice substitute a clean hand under a stream of distillate and catch a few drops.

They are rubbed in the palm of your hand and smelled the aroma. The selection of the body is carried out after the smell of the first fraction has gone. The temperature method can be used to separate the distillate into parts. But the practical side of its application does not give accurate results.

Measurement of the strength of moonshine

• One of the important parameters of an alcoholic beverage, expressing its quality, nobility is a fortress.
• The indicator determines the ratio of the volume of pure ethyl alcohol to the total amount of liquid.
• It is difficult to understand the strength of the product by the taste of the product, therefore, in practice, measurement is carried out using a hydrometer or alcoholometer.
• The principle of operation of the devices is based on measuring the density of a liquid substance.

Each alcoholmeter is designed for a certain range of action. To work with moonshine, it is better to use a device that determines the strength from 0 to 80% vol. An alcohol meter is used to determine the density of the mash and the finished distillate.

Since the density of alcohol differs from water, its content in different proportions in the mixture indicates a difference in performance. The lower the density of the mixture, the deeper the device sinks.

To obtain the most accurate result, measurements are recommended at a distillate temperature of 20°C. The alcoholmeter works only under specified conditions, so it will not be able to show a result if the density is below or above the range.

The device is lowered into the liquid. According to the scale applied inside the glass tube, the strength of the drink is determined.

Calculation of the decrease in the density of alcohol

Professionals say that the strength of moonshine should not be lower than 50% vol. As a result of distillation, a strong drink is obtained. To make it pleasant to use, you need to reduce the strength by mixing and softening.

For this you can use:

• wine;
• water with sugar or fructose;
• herbal tinctures;
• pure softened water.

In various versions, moonshine is used in certain proportions. To blend the resulting products, you can use online mixing calculators.

Using the program, you can calculate the density of moonshine obtained by mixing two volumes of an alcoholic beverage with different strengths. For example, if you take 500 ml of liquid with a strength of 40 and 55% vol. and mix them, then the output will be 1000 ml of the mixture with an indicator of 48% vol.

Using the calculator

Using the dilution calculator allows you to calculate the required amount of alcohol and water for a given volume and density. To do this, you will need to enter the indicator of the required volume, degree and strength of the available alcohol.

For example, to obtain 1000 ml of a mixture, with a density of 40% vol. in the presence of a distillate with a strength of 55% vol. you need to take 727 ml of moonshine and 273 ml of water.

• You can use another calculation method in which you can calculate the amount of water that needs to be added to the available alcohol in order to get the desired strength.
• In the field of the online calculator, an indicator of the volume of alcohol, density and the required degree after dilution are entered. For example, in the presence of 1000 ml of alcohol with a strength of 55% vol. to dilute it up to 40% vol. 375 ml of water will be required. The total volume after addition will be 1375 ml.
• Calculators use the unit of volume in milliliters, and the numbers are entered as integers, without fractions. When using the program, you can accurately calculate for any type of drink prepared on the basis of moonshine.

Correct calculation of the distillation process

The distillation process is preceded by the wort preparation technology. To calculate the alcohol content in Braga, there is a sugar wort calculator. Data on the amount of sugar is entered into the fields of the calculator.

• For example, 1 kg of sugar will require 4.84 liters of water.
• As a result of fermentation, mash will be obtained with an alcohol content of 11.8%.
• It is important to take into account the tolerance of yeast to alcohol.
• Alcoholic yeast is predominantly chosen for the process.
• The stability index for them is 18%.

When replacing sucrose with glucose, the volume of the final product decreases. To get the same amount of moonshine, you need to take more glucose. For calculation there is a calculator for the conversion of ingredients. To replace 1 kg of sucrose, you need to take 1.125 kg of glucose.

For the distillation process, a calculator is provided that allows you to calculate the time, temperature of heating the cube, the selection of liquid by fractions. To obtain accurate data, technical parameters of the cube are entered into the fields of the calculator.

Calculations according to the data are relevant for distillation on the simplest designs of the distillation apparatus. Boiling Calculator water-alcohol mixture allows you to calculate the performance at normal atmospheric pressure.

Very often, for the preparation of most tinctures at home, we need alcohol, but pure 96 degrees is not suitable for us, and the strength of ordinary vodka (40%) in many recipes is not enough. But how can we be, everything is very simple, you need to properly dilute medical alcohol to the strength you need, as a rule, it is enough to achieve a concentration of 70%.

The easiest way to do this at home is to take and dilute alcohol with water, people call this method "cold", it is even used in some distilleries. All we need is medical alcohol and the required amount of water.

The technology of diluting alcohol with water

• Alpha - 96.3%(made from rye or wheat);
• Suite - 96.3%(cereals and potatoes 35%);
• Extra - 96.3%
• Basis - 96.0%(cereals and potatoes 60%);
• Highest purification - 96.2%(suitable for the production of cheap vodka);
• 1st grade - 96.0%(not used for the preparation of alcoholic beverages).

Here we see a list of all types of alcohol that can be found on sale in our country. If you have a choice, then it is best to use Alpha alcohol, but it is better not to take the last two varieties.

With the second ingredient - water, it's also not so simple, you can't use tap water, even if you boil it first. As practice shows, tap water is often very hard and with various impurities. For best results, distilled or store-bought purified mineral water is ideal, in which case we will keep our diluted alcohol from clouding.

Proportions of dilution of alcohol with water

Probably one of the most difficult tasks is calculating the proportions, how much of what we need to add in order to get the necessary strength, for this you can use ours.

This calculator works based on the following formula:

X = NP/M - P

• X is the number of ml of water to be added.
• M is the required strength of the final solution;
• Where N is the original alcohol strength;
• P - initial volume.

For example, to obtain 70% alcohol per jar of medical (100 ml), you need to add 37 ml of water.

96*100/70-100=37ml

It is very important to pour alcohol into water when diluting, and not vice versa, otherwise the solution may become cloudy. And cold water should be used. This fact was proved by D. I. Mendeleev.

How to dilute alcohol with water to make vodka

If we are faced with a more mundane task, then for this we need to add 140 ml of water, while at the output we will get 240 ml. If the resulting solution is prepared for direct consumption, we recommend that you slightly improve the taste and smell. To do this, you can simply add a little citrus juice, citric or acetic acid, honey or glucose. We add all these ingredients to taste, but if you overdo it too much, you can get not vodka, but tincture.

For example, to simply soften the taste, you need to add no more than one tablespoon of acetic or citric acid per liter of vodka, add honey in a ratio of 1 to 10.

settling

After we have received the solution we need in terms of strength, we still cannot call it ready, it needs to be infused for several days, and preferably for a whole week, this is necessary for all the chemical reactions that occur there to be completed. Moreover, it is necessary to defend at a temperature of +5 degrees Celsius in a tightly closed and completely filled container, otherwise alcohol will lose its properties upon contact with oxygen.

This is how the solution settles, you can already safely start preparing various tinctures or other alcoholic beverages at home.

Found an error? Select it and click Shift+Enter or

Determines the amount of water that must be added to obtain alcohol in advance of a given strength.

In many cases of preparing tinctures, we need alcohol of a certain concentration, for example, 45% alcohol is suitable for cherry tincture, but freshly made moonshine is available, with an alcohol content of 75%. How to be? Forget complicated formulas, use the alcohol dilution calculator online!

It is necessary to indicate the desired strength, the available volume of alcohol (in milliliters) and the available strength, click on the "Calculate" button. Use with pleasure!

Braga calculator online

The calculator determines the correct proportions of the mash and the maximum possible alcohol content in it after the end of fermentation.

Attention! Consider the tolerance (the concentration of alcohol in the wash at which the yeast is killed) of your yeast strain! For most strains, this figure does not exceed 16%

Replacing sugar with glucose

After fermentation, 12.5% ​​less alcohol is obtained from glucose than from sucrose, but of higher quality. The calculator calculates how much glucose is needed so that the moonshine yield is the same as with 1 kg of sugar.

Alcohol in Braga before and after fermentation

For refractometer with Brix Wort SG scale.

The calculator calculates how efficient the fermentation was (whether the yeast converted all the sugar into alcohol).

SPECIFIC GRAVITY

Distillation to water calculator

Focusing on the volume of mash and the content of alcohol in it, the service calculates the expected yield of moonshine and the volume of stillage in the distillation cube, which will remain after distillation.

Optimal wort acidity

Medium acidity 4.0-4.5 pH helps fermentation and prevents the development of unwanted bacteria. Wort correction is done before adding yeast. To do this, you can use citric acid or juice (5 grams of acid is equivalent to the juice of one medium lemon). To determine the initial acidity of the wort, you need at least the simplest pH meter.

alcofan.com

In order to be able to prepare liqueurs or tinctures from the harvested crop, from your garden or from purchased berries and fruits, using your own recipe, you need to know the technology and proportions of alcohol dilution in order to get a drink of pleasant taste and a certain strength. It used to be customary to dilute alcohol, which is called "by eye". You can calculate the ratio of alcohol and water using special formulas, but these technologies are gradually fading into the background. In our time, especially with the advent of the Internet, it became possible not to look for a guide for making drinks, but simply use ready-made tables or choose a calculator for diluting alcohol with water, where the necessary proportions are met and which can be found in the online use option, on numerous sites on the net.

The easy-to-use calculator allows anyone interested in making homemade drinks, tinctures or liqueurs, using their recipe, to calculate the amount of water added to alcohol to obtain drinks with a certain strength.

All you need to do in order to find out the number needed for your case is to enter the known values ​​\u200b\u200binto the calculator.

Entered figures for calculating the strength of the resulting drink

• the amount of alcohol used;
• the strength of the alcohol used;
• the strength of the resulting drink.

To calculate the resulting final strength, these three components are enough to work on an online calculator and obtain the required proportion.

The calculator calculates the composition based on the formula X=NP/M-P

• amount of water - X;
• alcohol strength - N;
• initial volume - R;
• final fortress - M.

It is important to remember that you first need to collect the right amount of water. Only the required volume of alcohol should be added to the water, and not vice versa. This should be done so that no chemical reaction occurs during mixing.

Alcohol can be of various purifications and here you also need to know some of the nuances At home, it is easiest to prepare a drink using your traditional recipe from good alcohol diluted with water.. This is a well-known method, which is often called the "cold" method. It is worth mentioning that this method is also used in factories producing alcoholic beverages. Sometimes vodka is used for breeding, with a strength of 40 degrees, but then the result obtained may not correspond in strength to what was supposed to be obtained in the end.

1. Made from wheat or rye, or other grains, as well as potatoes, is called Alpha, Extra and Lux ​​and corresponds to 96.3%.
2. Basis and First grade are also made from grain or potatoes, but its percentage is already 96.
3. The highest purification, ethyl, from which inexpensive vodka is usually produced, with a strength of 40 degrees, corresponds to 96.2%.

It is important to remember that diluting alcohol with ordinary tap water will not work. As a result of this dilution, a precipitate may appear, the solution becomes cloudy, because the water contains impurities.

Sometimes you need to dilute alcohol to get homemade vodka, with a strength of about 40 degrees. For this, a glass of alcohol will require 280 ml of water. If the volume is larger, then we add more water, but the proportions remain the same.

The calculator for calculating the ratio of water and alcohol to obtain a 40 degree drink is convenient to use, but sometimes you can use a table with more accurate values. This table is known as Fertman's.

Alcohol dilution table

P - fortress after dilution
D - strength before dilution

• Add an activated charcoal tablet when diluted;
• Squeeze the juice of one lemon or orange, add to the prepared drink;
• Instead of lemon, you can use citric acid, no more than one teaspoon;
• Sometimes they use the addition of a spoonful of honey to an already prepared drink. In this case, the drink becomes cloudy and becomes opaque.
• To give a sweet taste, add sugar, at the rate of a tablespoon per half liter of water.

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Dilution technology

• Alpha - 96.3%(made from rye or wheat);
• Suite - 96.3%(cereals and potatoes 35%);
• Extra - 96.3%
• Basis - 96.0%(cereals and potatoes 60%);
• Highest purification - 96.2%(suitable for the production of cheap vodka);
• 1st grade - 96.0%(not used for the preparation of alcoholic beverages).

Here we see a list of all types of alcohol that can be found on sale in our country. If you have a choice, then it is best to use Alpha alcohol, but it is better not to take the last two varieties.

With the second ingredient - water, it's also not so simple, you can't use tap water, even if you boil it first. As practice shows, tap water is often very hard and with various impurities. For best results, distilled or store-bought purified mineral water is ideal, in which case we will keep our diluted alcohol from clouding.

Correct Proportions

Probably one of the most difficult tasks is calculating the proportions, how much of what we need to add to get the required strength, for this you can use our calculator for diluting alcohol with water.

This calculator works based on the following formula:

X = NP/M - P

• X is the number of ml of water to be added.
• M is the required strength of the final solution;
• Where N is the original alcohol strength;
• P - initial volume.

For example, to obtain 70% alcohol per jar of medical (100 ml), you need to add 37 ml of water.

96*100/70-100=37ml

It is very important to pour alcohol into water when diluting, and not vice versa, otherwise the solution may become cloudy. And cold water should be used. This fact was proved by D. I. Mendeleev.

We dilute alcohol with water to the consistency of vodka

If we are faced with a more mundane task, to prepare vodka from alcohol, then for this we need to add 140 ml of water, while at the output we will get 240 ml. If the resulting solution is prepared for direct consumption, we recommend that you slightly improve the taste and smell. To do this, you can simply add a little citrus juice, citric or acetic acid, honey or glucose. We add all these ingredients to taste, but if you overdo it too much, you can get not vodka, but tincture.

For example, to simply soften the taste, you need to add no more than one tablespoon of acetic or citric acid per liter of vodka, add honey in a ratio of 1 to 10.

settling

After we have received the solution we need in terms of strength, we still cannot call it ready, it needs to be infused for several days, and preferably for a whole week, this is necessary for all the chemical reactions that occur there to be completed. Moreover, it is necessary to defend at a temperature of +5 degrees Celsius in a tightly closed and completely filled container, otherwise alcohol will lose its properties upon contact with oxygen.

This is how the solution settles, you can already safely start preparing various tinctures or other alcoholic beverages at home.
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Theoretical information

• For a beginner moonshiner, distilling moonshine seems like a very simple and exciting process.
• Only when you start to act, you will realize that you do not know about many things.
• You can find an experienced moonshiner and ask.
• It is more accessible to turn to Internet sources, and use a calculator for calculations.

Selection and preparation of raw materials for moonshine

The quality parameters of moonshine include the strength of the drink in percent and its purity. Purity refers to the absence of foreign matter. The most dangerous - methanol has an alcohol smell.

The main classic products for moonshine are: sugar, yeast and water. To determine their number, you need to find out how much drink is required to exit. If you make moonshine with a strength of 40 °, 1.2 liters of liquid come out per 1 kg of sugar. For example, using a calculator, you can calculate that to get 5 liters of moonshine 40 ° you need 5 x 1.2 \u003d 6 kg of sugar.

• The rest of the products are calculated in relation to sugar. The formula for the calculation is simple: for 1 part of sugar - 0.1 yeast - 3 parts of water. In our example, 6 x 3 = 18 liters of water and 6 kg x 0.1 = 0.6 kg = 600 g of yeast. A calculator is not required for this simple calculation.
• It must be taken into account that the distillation of moonshine gives a real yield of the final product, less than the calculated one. It depends on the quality of the raw materials, the temperature and the speed of the process. Therefore, the formula will be as follows: multiply the resulting amount of product by 1.2. Using a calculator, we get 7.2 kg of sugar - 800 g of yeast - 21.6 liters of water.
• Moonshine can be made from different fruits, berries and other products. It all depends on the availability of sugar and its cost in your area. The calculation correction factors take into account sugar content and moisture content in the mixture. If you need a liqueur, then use fruits and berries.

Fermentation

Fermentation of the must occurs at temperatures from 18 to 24 °. Why is it important to maintain a certain temperature? Alcohol is formed during the fermentation of yeast. If the strength of the mash is more than 15 °, most of the yeast dies. Sugar does not have time to ferment. The solution is to make the temperature in the fermentation room constant.

As a result of the oxidation of alcohol, harmful products are formed. These include:

• acetaldehyde
• methanol
• acetic acid
• tails

Methanol is extremely dangerous. It also contributes to the formation of acetaldehyde. Methanol causes severe forms of poisoning. There are frequent deaths. If methanol has entered the body in high concentrations, then no snack will help. Poisoning can result in complete blindness. Remember - you should not relax. Even after reading that in the manufacture of moonshine from sugar, methanol is practically not formed.

Wort correction

The wort must be adjusted for acidity with citric acid. The optimal acidity for fermentation is 4.0 - 4.5 pH. They say that they also drank fermented mash if there was a good snack on the table. But the mash cannot be compared with the final product, which gives out the distillation of moonshine. The amount of citric acid contains integral expressions. You need to use a special calculator. But you can just take on the tip of a knife for 5 liters of wort.

• The beer column gives good distillation performance.
• The column has a condenser cooler, a thermometer, a dephlegmator and a tap for precise liquid dosing.
• In the factory, what height the column has determines the performance and quality of separation into fractions.
• At home, the height is determined in proportion to the diameter.
• The column must have a diameter that you can put on heat.

Distillation of moonshine from large volumes of mash is possible if a continuous mash column is used. This type of distillation is used in industry.

Additional step when receiving moonshine

• Beginning moonshiners ask the question: “Why is the second stage of distillation needed?”. The answer is simple - to get a quality product.
• The moonshine still looks like a factory column, but with one stage of distillation. Therefore, for double distillation, the liquid must be drained into a separate container.
• In order to prevent methanol and other tailings in moonshine, the product must be cooled to room temperature before secondary distillation.
• Due to the high strength of the drink after the first distillation, harmful substances are poorly removed. The liquid obtained at the exit after the first stage is diluted with drinking water until a strength of 40 ° is obtained.

Then pouring into a distillation tank and heating over high heat to 60–65 ° is carried out. The first fraction obtained at the exit is used only for non-food purposes or poured out. The volume of the fraction is approximately 1-2% of the total volume. These are the so-called heads. It contains low-boiling impurities. Heads should be collected at a reduced boiling point.

• The second fraction is obtained after accelerated heating with a maximum temperature of 85-95°.
• You can select the main part. For its tasting, an appetizer must be prepared.
• The third fraction entering the outlet contains a very small percentage of alcohol.
• But the content of fusel oils (tails) is high. Tails are inappropriate.
• They, like heads, are best not to be used at all.
• Capacities for heads and tails occupy from 3 to 7% of the total volume. We take a calculator and count again.

Heads and tails are poured into the sewer. A snack awaits on the table. Friends who have come to the light will help evaluate the quality of the product.

What should be the alcohol

About what alcohols are described in a separate article. Here we will not focus on this. I'll just say that it should be naturally drinkable, of high quality, and from trusted sources. And also absolutely transparent and without extraneous smells.

What water to use

• The quality of the water used is as important as the quality of the alcohol.
• Okay, I turned it off. Let's say a little less, but also very, very important.
• I think it's unnecessary to say that water should be drinkable, clean and transparent, so let's move on to less obvious things.

The main indicator of water for us is hardness. Hardness is the amount of calcium (Ca) and magnesium (Mg) in water. It is measured in mg-eq / l. For dilution, it is necessary to use water with the lowest hardness, in other words, soft water. Otherwise, the solution will become cloudy, and it will lose its taste.

So how hard should it be? According to the publication “Technology of alcohol and alcoholic beverage production” (M. “Food industry”, 1973), water with a hardness of less than 1 mg-eq / l for natural water and less than 0.36 mg- equiv/l for softened water. We will use natural water, so we focus on 1 meq/l.

How do you know what hardness your water has, you ask? I’ll tell you now, but let’s first consider the options for what kind of water we can use.

tap water

The worst option. Such hardness can reach 7 mg-eq/l. In addition, it contains bleach, which has its own pronounced smell. I do not recommend using such water, but if you still decide, then you need to make some manipulations on it.

• First, let the water stand for 3-4 hours to evaporate the bleach.
• Then boil the water and let it cool down.
• After boiling, pass through a household filter jug ​​for water.
• Now there are a lot of them on sale and they do a good job of purifying water.
• After these procedures, the water is ready for use.

Spring water

Most sites on the Internet recommend just such water, but I would not be so categorical. It's not all that simple. As a rule, spring water is very tasty, but its composition and hardness cannot be determined without special analysis. In addition, its performance can vary greatly from time of year, heavy rains or drought.

Therefore, I cannot recommend this water. If you have a spring or well nearby, you can try using this water to make a small amount of mixture and see what happens. If it does not become cloudy and its taste suits you, then the water from this spring is suitable for use.

Purchased bottled water

This, in my opinion, is the best of the options. The chemical composition and hardness are written on the purchased bottles, so we just have to choose the water that is suitable for our purposes.

This, as I said, is water with a hardness of 1 meq/l and below. There are plenty of these for sale. I have even seen water with a hardness of 0.05 meq/l. It happens that the total hardness is not indicated on the bottle. Then you should focus on the content of Ca and Mg. It is desirable that calcium be less than 10 mg / l, and magnesium - less than 8 mg / l. At least my water has such indicators.

Distilled water

It would seem that what could be better than water purified from all impurities for diluting alcohol? This water is definitely not cloudy. But even here it is not so simple. Everything will depend on what you are going to use the resulting mixture for.

If for the further preparation of some kind of tincture, for example, Peppers or Kedrovka, the taste of which is determined primarily by its ingredients, then distilled water will do just fine. After all, she has no taste.

For the same reason, it is not well suited for making vodka, the taste of which largely depends on the taste of water. Vodka prepared with distilled water is significantly inferior in taste to vodka made with spring or bottled water.

To summarize: for dilution, use soft bottled water with a hardness of 1 mEq / L and below.
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Precise Breeding Rules

• At the factory, the column is equipped with various sensors. In the arsenal of a home moonshiner, there should be at least a calculator and a hydrometer to determine the strength.
• The formula for determining the amount of water for diluting moonshine contains the following parameters: Ki - the strength of the available liquid; Kv - a fortress that you need to get to the exit; Vo is the total volume of the product.
• The formula looks like: amount of water = (Ki / Kv) * Vo - Vo. For example, 2 liters with a strength of 85 degrees. You need to get 40°. We take the calculator again. Calculation of the volume of water \u003d (85/40) * 2-2 \u003d 2.25 liters.

Water is poured into moonshine, and not vice versa. It is necessary to carry out the process without haste and in one go.

Additional purification of moonshine by charcoal

For cleaning in factories, a distillation column with so-called plates is used. They separate out individual impurities. A separate column is sometimes installed to take methanol. But we make moonshine from sugar, and methanol is not terrible for us.,

It is important to allow the liquid to cool to room temperature. At elevated temperatures, many impurities are not released by any purification method.

• An old method of chemical cleaning of the finished product is charcoal cleaning or carbonization. As a way out, activated charcoal purchased at a pharmacy is most often used. But it is much more effective to carry out carbonization with charcoal.
• You don't need a calculator here, just follow the ratio. For 6 liters of moonshine take 200 g of charcoal and insist. The coals are put into the container and the liquid is poured. The coals float. When they all settle to the bottom, shake the container. This operation must be done twice.
• The way out of finding charcoal is to make your own charcoal. Kindle a fire, preferably from birch branches and bark. Take a clay pot and stack the burnt, but not cooled firewood. Wood ash must be blown off. Close the pot tightly and leave to cool completely. Chop the resulting pieces a little. You can carry out charcoal.
• For an experienced moonshiner, it is no secret how to store moonshine. But it usually doesn't last long. To get full satisfaction from the moonshine process, a snack is very important. The appetizer is prepared in advance, as all attention is focused on the process.

The scope of moonshine in everyday life is wide. Pouring made from moonshine may have a lower degree. Use a dilution calculator especially for women. Pouring is a matter of taste. Hence the variety of products for moonshine tincture.

tonnasamogona.ru

Are we preparing moonshine for consumption?

When we have prepared bottled water and medical alcohol in the required proportions, you can proceed to the most step by step mixing process:

1. Any container will do, the main thing to remember is that you will have to use it later.
2. Pour all the water into the pre-prepared dishes at once.
3. Do not let it settle, mix or perform other manipulations.
4. Take out the alcohol, measure out the required volume with measuring utensils and pour into the dishes.
5. Slowly add 95% alcohol while constantly stirring the mixture.
6. Stir it again.

Now the resulting liquid must be poured somewhere in order to be stored in the future. Bottles to be filled fully and close them as tightly as possible. The fact is that when in contact with air:

• The alcohol evaporates.
• Acetic acid is formed on the surface itself.

It is not even clear what is worse - losing some of the vodka or “enjoying” the taste of vinegar.

Now it is better to move the vodka to the refrigerator and set the temperature to 4 degrees Celsius. Regarding the timing of upholding, opinions are divided, on average they talk about 3-4 days.

And a few words about filtration- at the bottom of the bottle you can throw a couple of tablets activated carbon, acting as an absorbent, it will cope with various small impurities. After that, it is enough to strain the entire volume through cheesecloth or any other artificial filter.

How to improve the taste of vodka?

Some people like vodka with additives, so after settling, you can give the drink a unique taste:

1. Most often, glucose is used for these purposes, 10-15 ml will be enough per liter.
2. Honey is ideal, it will need 2-2.5 times more than glucose.
3. Milk is a more specific component, here you should already be guided by your taste and previous cooking experience.
4. Adding spices will soften the taste of vodka, or rather the alcohol itself.

You can get much more pleasure from drinking a drink with such inclusions, especially if the process is more interesting than the end result. The drink will go faster and better.

As a result of the course of chemical processes, contraction will occur, the volume of mixed water and alcohol decrease due to chemical reactions.

At the very beginning, we thought that 1400 ml of water was needed, according to all the rules of mathematics. But in fact, 1440. These very 40 ml are “compressed”, getting lost in the process. Not the biggest loss, but it is better to know this at the beginning of your journey of making alcohol.

Cooking vodka

There is nothing easier than making quality vodka:

• Take 1440 ml of bottled water by buying it from a nearby store.
• Pour them into a large container.
• Find 1 liter of quality medical alcohol.
• Pour into prepared bowl and stir.
• Vodka is ready, it remains only to insist, filter and add additives. But it's to your taste.

No need to cook anything, wait for months, prepare the ingredients in advance. The whole process will take a couple of minutes, except that you will have to tinker a bit with filtering.

If you know what to do with alcohol to make vodka, you will not be lost in any situation. The main thing to remember is that everything should be in moderation and that alcohol will not make you happy, even if at first it seems otherwise.
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moonshiner calculator free download

You can download the moonshiner calculator for yourself and install it on your personal computer, this calculator has more advanced functionality than the one presented on the site. The program runs on personal computers running the Windows operating system: CalcSam_v4_3

A very convenient and practical program for a home distiller. Just download it and enjoy. It will make your life much easier. You no longer need to make calculations manually, just drive in the original product data into it and get the exact result!

You can also use the calculations Fertman table(see below)

For the correct, prescription preparation of tinctures, liqueurs and other home-made alcoholic beverages, alcohol with a strength of less than 96 degrees is required, the strength of alcohol must be adapted to the drink recipe. And for this you need to know how to properly dilute alcohol. Professional chemists, biologists and home masters of alcohol tinctures are well aware that alcohol is an excellent solvent, which means that the more it is contained, the more it will draw out useful substances from the products in this liquid. Minerals, acids and essential oils. Therefore, it is recommended to use alcohol with a strength of at least 45-50 degrees for the preparation of homemade and medicinal tinctures. Some tinctures, mainly medicinal, are initially prepared with pure alcohol.

The process of mixing alcohol and water is called "cold". Sometimes this method of diluting alcohol is also used in industrial production, at distilleries. For home use, the "cold" mixing method is the easiest, most affordable, and ideal way to turn pure alcohol into vodka. The main thing in this business is to know the technology of proportion.

What is needed to dilute alcohol

Of course, the alcohol itself. Alcohol can be different in its purification, the raw materials from which it is prepared and the strength. For our home preparations, the best option would be alcohol with a strength of 96.0%.

The second component used to dilute alcohol is water. Treat the choice of water as scrupulously as the choice of alcohol. Water should be clean and transparent, free of impurities, odors and tastes. It is best to use proven well or spring water. In extreme cases, purified tap water or store-bought bottled water is also suitable. You can also use distilled water. If your tap water is hard or not of very good quality, then it is better not to use it even after filtering and boiling. If the water contains a lot of salts, the alcohol may become cloudy after dilution.

Proportions of dilution of alcohol

The complexity of the question of how to properly dilute alcohol lies in the correct proportion, reducing the total volume of alcohol in the solution. For example, if you mix 100 milliliters of alcohol and 100 milliliters of water, then you will not get 200 milliliters of 40% vodka. You need to calculate based on the alcohol content in the final solution, and not the initial one, and operate with volumes of liquids. For example, you have 1 liter of vodka, that is, 1 liter of liquid with an alcohol content of 40%. This means that this solution contains 400 milliliters of 100% alcohol, anhydrous. Therefore, 1 liter of alcohol with a strength of 96% contains 960 milliliters of anhydrous, 100% alcohol. To get vodka, a solution with a strength of 40% from the initial solution, with a strength of 96%, must be multiplied by 96 and divided by 40, in other words, increase by 2.4. In other words, water must be added to 1 liter of 96% alcohol until the total volume becomes 2.4 liters.

Mathematically, the calculation of the proportion looks like this:

X=100NP/M-100P- formula for calculating proportions when diluting alcohol, where:

• N - alcohol strength in%;
• M - % of the final alcohol content in the solution;
• P is a coefficient equal to the volume of the initial solution, in milliliters divided by 100;
• X is the volume of water in milliliters to be added to the initial alcohol solution.

Let's solidify the knowledge. Let's solve the problem. For example, we have 1 liter of alcohol with a content of 96%. We need to get a solution of alcohol with a strength of 70%. We count according to the formula:

100*96*(1000/100)/70-100*(1000/100) = 371 ml of water

That is, to get 70% alcohol from 1 liter of 96%, we need to add 371 milliliters of water.

IMPORTANT!!!

From school lessons everyone remembers, and who forgot, we remind you, add alcohol to water, and not vice versa. It is advisable to cool the water before mixing with alcohol, then the alcohol will not become cloudy. Let us quote Dmitry Ivanovich Mendeleev, the author of a doctoral dissertation on the topic “Discourse on the combination of alcohol with water”: “ in the water-alcohol system, there are only three stable chemical compounds that are formed due to hydrogen bonds. If alcohol is poured into cold water, the necessary water hydrates are formed. If you use warm water, pour it into alcohol, you get monohydrates with a smell and taste characteristic of alcohol.". That is, if you add water to alcohol, the resulting solution will have an alcohol taste and smell that is not characteristic of real vodka.

What to do if you have purchased alcohol with a strength below 96% or you need to make an alcohol solution of a different strength? You can calculate the proportions using the above formula, or you can use the Fertman table:

Table for obtaining alcohol of various strengths at 20 ° C

Fertman table [Fertman table] (for diluting 100 ml of alcohol)

Note:

The number at the intersection of the row and column shows the required volume of water at 20 ° C, to add it to 100 ml of alcohol, to obtain the desired strength after dilution.

Example:

It is necessary to obtain a solution of alcohol with a strength of 50% from the available alcohol with a strength of 80% and a volume of 1000 milliliters (1 liter). Following the table, the available alcohol must be mixed with 630 milliliters of water.

When can it be used? Settling alcohol after dilution

Diluted alcohol is not desirable to use immediately, as the reaction continues for a long time. After dilution, let the alcohol brew, wait for the reaction to stop. To do this, follow a few rules that will help you properly dilute alcohol with water. First, calculate in advance the volume of liquid that you will get and select a container with such a condition that the resulting solution fills the container to the maximum, to almost the very neck. Secondly, the container must be tightly closed. If you have too large a container and there is a lot of free space left or the container is not tightly closed, then when interacting with oxygen, during the reaction, acetic acid will begin to form. As for the timing of the reaction, the prepared solution of alcohol with water can be used after two days. But it will be better if you do not rush and let it brew for about a week. During this time, all chemical and physical processes will stop. Thirdly, observe the temperature regime, for upholding alcohol, the optimum ambient temperature is + 4 ° C. Store the solution in a dark, cool place.

You have had the patience, you have waited the necessary time, now you can start preparing liquors and medicinal tinctures. For the preparation of medicinal tinctures, it is recommended to use pure alcohol, and only then dilute it to the desired degree. Please note that after brewing berries or herbs in alcohol, the strength of alcohol decreases due to the dissolution of juices and other organic substances in it. But you are already a connoisseur and can easily find the right proportions using the formula or table presented above.

The calculation of the amount of ingredients for mash and the dilution of the finished product can be carried out using the moonshiner's calculator. Approximate calculations of the volume of fractions during distillation can be determined by the content of sugar or alcohol in the raw material.

Below are the most necessary calculators, using which you can achieve the production of high quality raw materials.

Dilution of alcohol with water calculator

Dilution of alcohol with water calculator

You need to add ml of water.

The exact proportions of alcohol are needed when we are going to make various tinctures and liqueurs, for example, 35% is needed for apple tincture, but only batin is a vigorous moonshine with an alcohol content of 99%, what to do? How to dilute? Simply enter this data into the calculation form above and get the exact advice on how to proceed.

Sugar mash calculator

It will help to determine the correct proportions of the mash and the highest possible alcohol content in it after the end of fermentation.

Home brew calculator

The output will be a mash with a % alcohol content.

Take these calculations seriously, how successfully you control the entire process of making moonshine, its taste, color and smell directly depend!

Fructose or Glucose Sugar Replacement Calculator

Braga from glucose will produce 12.5% ​​less alcohol than the same from sucrose, but of higher quality. This calculator will calculate how much glucose is needed so that the output of moonshine is like with 1 kg of sugar.

Glucose sugar replacement calculator

You will need kg of glucose.

Fermentation efficiency (alcohol calculator in mash before and after fermentation)

For refractometer with Brix Wort SG scale. The calculator will show the fermentation efficiency, how well the yeast worked and what we have as a result.

Alcohol calculator in Braga before and after fermentation

You will need kg of glucose.

Distillation to water calculator

Based on the volume of mash and its alcohol content, the calculator will calculate the estimated yield of moonshine and the volume of stillage in the distillation cube, which will remain from the distillation process.

Optimal Wort Acidity Calculator

In order for fermentation to be successful and undesirable bacteria not develop during this process, the medium must be of optimal acidity: 4.0-4.5 pH. If it is necessary to make a wort correction, it must be done before pitching the yeast. In this case, citric acid or lemon juice is suitable (based on: 5 grams of acid corresponds to the juice of one medium lemon). You will need even the simplest pH meter to control the acidity.

Optimal wort acidity calculator

For breeding, you need only a gram of acid.

Calculation of the fractionation of moonshine

The distillation of the mash is associated with obtaining a product in which, in addition to ethyl alcohol, there are impurities of minor components. Their presence negatively affects the quality of moonshine.

Therefore, it is important to carry out a preliminary calculation of the volume of fractions, which among distillers are called heads, distillate body and tails. When selecting fractions, it is important to take into account the boiling point of ethanol and impurities.

By the way, here you can download moonshiner calculator to your computer: CalcSam.exe

To determine how much you need to select the first fraction of moonshine, use different calculation methods. The simplest method is based on measuring the level of sugar content in the mash before adding yeast.

• For example, if 1 liter of mash contains 15% sugar, then by simple arithmetic operations you can calculate its weight.
• It leaves 150 g. According to practical observations, 70-100 ml of the first fraction should be taken from 1 kg of sugar used to make mash.
• For 1 liter of mash, the indicator will be 10.5-15 ml, and for 10 - 105-150 ml.
• In order to obtain a quality product in the process of home brewing, it is necessary to select the heads with harmful impurities as much as possible during slow heating.
• . This allows you to get pure moonshine of high quality.

Secondary distillation

If the process provides for the secondary distillation of moonshine, then the collection of the estimated volume of heads can be divided into two parts and selected in 75 ml.

The selection of tailings is carried out at the moment when the strength of the distillate changes. If the indicator falls below 40-41% vol., then you need to immediately begin the selection of tailings. To prevent fusel oils from getting into the main tank, it is required closer to the end of the process to measure the strength of the distillate collected in a separate container more often.

• When using the method of double distillation, raw alcohol is taken to a strength index of 30% vol. To do this, it is better to use an alcohol meter.
• If the necessary device is not at hand, then the determination is carried out by igniting the liquid in a teaspoon.
• In this case, you must adhere to elementary safety rules and do not use open fire near the place of distillation.
• Raw material is collected until the liquid burns.

Methods for determining the volume of fractions

The volume of the first fraction can be calculated using ethyl alcohol. This method involves the extraction of distillate from the mash without separation. After the process is completed, with the help of an alcohol meter, the indicator of the strength of the moonshine is measured.

For example, if 1 liter of moonshine contains 45% ethyl alcohol, then for 100% pure alcohol in the distillate, the volume will be 0.45 liters. Based on this indicator, fractions are calculated. As heads, 10-15% of the calculated amount of alcohol or 45-70 ml of the total volume should be selected.

An important indicator in the selection of heads is the smell. The first fraction is characterized by the presence of impurities. Therefore, experienced distillers in practice substitute a clean hand under a stream of distillate and catch a few drops.

They are rubbed in the palm of your hand and smelled the aroma. The selection of the body is carried out after the smell of the first fraction has gone. The temperature method can be used to separate the distillate into parts. But the practical side of its application does not give accurate results.

Measurement of the strength of moonshine

• One of the important parameters of an alcoholic beverage, expressing its quality, nobility is a fortress.
• The indicator determines the ratio of the volume of pure ethyl alcohol to the total amount of liquid.
• It is difficult to understand the strength of the product by the taste of the product, therefore, in practice, measurement is carried out using a hydrometer or alcoholometer.
• The principle of operation of the devices is based on measuring the density of a liquid substance.

Each alcoholmeter is designed for a certain range of action. To work with moonshine, it is better to use a device that determines the strength from 0 to 80% vol. An alcohol meter is used to determine the density of the mash and the finished distillate.

Since the density of alcohol differs from water, its content in different proportions in the mixture indicates a difference in performance. The lower the density of the mixture, the deeper the device sinks.

To obtain the most accurate result, measurements are recommended at a distillate temperature of 20°C. The alcoholmeter works only under specified conditions, so it will not be able to show a result if the density is below or above the range.

The device is lowered into the liquid. According to the scale applied inside the glass tube, the strength of the drink is determined.

Calculation of the decrease in the density of alcohol

Professionals say that the strength of moonshine should not be lower than 50% vol. As a result of distillation, a strong drink is obtained. To make it pleasant to use, you need to reduce the strength by mixing and softening.

For this you can use:

• wine;
• water with sugar or fructose;
• herbal tinctures;
• pure softened water.

In various versions, moonshine is used in certain proportions. To blend the resulting products, you can use online mixing calculators.

Using the program, you can calculate the density of moonshine obtained by mixing two volumes of an alcoholic beverage with different strengths. For example, if you take 500 ml of liquid with a strength of 40 and 55% vol. and mix them, then the output will be 1000 ml of the mixture with an indicator of 48% vol.

Using the calculator

Using the dilution calculator allows you to calculate the required amount of alcohol and water for a given volume and density. To do this, you will need to enter the indicator of the required volume, degree and strength of the available alcohol.

For example, to obtain 1000 ml of a mixture, with a density of 40% vol. in the presence of a distillate with a strength of 55% vol. you need to take 727 ml of moonshine and 273 ml of water.

• You can use another calculation method in which you can calculate the amount of water that needs to be added to the available alcohol in order to get the desired strength.
• In the field of the online calculator, an indicator of the volume of alcohol, density and the required degree after dilution are entered. For example, in the presence of 1000 ml of alcohol with a strength of 55% vol. to dilute it up to 40% vol. 375 ml of water will be required. The total volume after addition will be 1375 ml.
• Calculators use the unit of volume in milliliters, and the numbers are entered as integers, without fractions. When using the program, you can accurately calculate for any type of drink prepared on the basis of moonshine.

Correct calculation of the distillation process

The distillation process is preceded by the wort preparation technology. To calculate the alcohol content in Braga, there is a sugar wort calculator. Data on the amount of sugar is entered into the fields of the calculator.

• For example, 1 kg of sugar will require 4.84 liters of water.
• As a result of fermentation, mash will be obtained with an alcohol content of 11.8%.
• It is important to take into account the tolerance of yeast to alcohol.
• Alcoholic yeast is predominantly chosen for the process.
• The stability index for them is 18%.

When replacing sucrose with glucose, the volume of the final product decreases. To get the same amount of moonshine, you need to take more glucose. For calculation there is a calculator for the conversion of ingredients. To replace 1 kg of sucrose, you need to take 1.125 kg of glucose.

For the distillation process, a calculator is provided that allows you to calculate the time, temperature of heating the cube, the selection of liquid by fractions. To obtain accurate data, technical parameters of the cube are entered into the fields of the calculator.

Calculations according to the data are relevant for distillation on the simplest designs of the distillation apparatus. Boiling Calculator water-alcohol mixture allows you to calculate the performance at normal atmospheric pressure.